Confession: I like to use ketchup (+ sometimes mustard) as my salad dressing.
I know, not very dietitian-y. Judge away.
I blame (thank) my sister-in-law for introducing me to the ketchup salad dressing phenomenon!
But I admit that at times it IS nice to have something non-ketchup to drizzle on a salad. I need variety in my life every once in a while.
I loved ranch dressing as a kid, but I haven’t eaten much of it as an adult. And especially once I became a vegan adult! But really, what is life if you can’t have ranch dressing sometimes??
So I set out on a mission to create a recipe for a healthy, plant-based ranch dressing. And success! Each day this dressing is getting closer and closer to reaching ketchup status.
I can’t even believe I’m saying that.
One thing I really like about this recipe is that it doesn’t use cashews like so many plant-based creamy dressing recipes do. I LOVE cashews (especially in the form of glorious cashew butter!) but I like being able to use a sufficient amount of dressing without worrying about adding tons of extra calories to my healthy salad.
For this dressing, soft tofu is the base instead of cashews. Which means less fat, fewer calories, more protein, and still lots of creamy, silkiness. So many wins.
Another win is how simple it is to make! Just throw everything into a blender, whizz to perfection, and drizzle away.
And just in case you’re wondering, this dressing is so yummy when paired with BBQ sauce. But more on that combo a little later in the not-too-distant future 😉
- 1 package (16 oz.) soft/silken tofu
- 3 Tbsp fresh lemon juice
- 2 Tbsp water
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ¾ tsp dried dill weed
- ⅛ tsp garlic powder
- pinch of salt, to taste
- Combine all ingredients in a blender and blend until completely smooth. Scrape down the sides as needed.
- Leftover dressing can be stored in an airtight container for up to at least 1 week (but you'll probably eat all of it before then!).